THANDAI MASALA POWDER

Thandai Masala Powder is a quick and easy way to make Thandai "ठंडाई ", a must make drink for Holi & Sivaratri. Though making Thandai from scratch is a little bit of a tedious process, preparing it with Thandai Masala Powder makes the job easier & quicker. Traditionally it is made by soaking the spices in milk or water overnight and then grinding the ingredients to a fine paste before mixing it into the milk along with flavourings & garnishes.

      With most of us working and busy with day to day life, it has taken us to a point of naming it as TIME CONSTRAINT. Such schedules make us end up with store-bought products. But authenticity is a big thing which vanishes in this process. So if you can manage a little bit of time, then such recipes come out to be handy during festival time. Prepare your Thandai with this homemade Thandai Masala Powder and enjoy the festival of colours - Holi with pomp & colours. Just a little bit of time and the INGREDIENTS is all that you need for this homemade Thandai Masala Powder.   Just grind all the ingredients together that's it, just Grind it into a fine powder & store it in an airtight container. There you go with a flavour-filled cornucopia of delicacies ready to be converted into a satiating drink.
     This homemade Thandai Masala Powder proves to be handy when you like to sip on a chilled glass but you are limited with a time crunch. Just make a batch of this Thandai Masala Powder and all you need is 5 minutes to make a delicious drink - THANDAI. Thandai is a cooling drink made with nuts and a lot of spices. This Thandai Masala Powder is such a great Nuts-Spice Mix or even you can say it as a Readymade Drink Mix to flavour the so-called plain milk.

For more JUICES, DRINKS & SMOOTHIES, Click here...

Recipe Type - Readymade Drink Mix
Difficulty - Easy
Yields - 1 - 11/4 Cups
Author - SM

Preparation Time - 5-7 Minutes

HOW TO MAKE THANDAI MASALA POWDER - HOMEMADE THANDAI MASALA POWDER

THANDAI MASALA POWDER

INGREDIENTS:

Almonds - 1/2 Cup
Cashew Nuts - 1/2 Cup
Pistachios - 2 Tbspn
Watermelon/Pumpkin Kernels - 2 Tbspn
Cardamom - 15-20 Nos.
Fennel - 2 Tbspn
Peppercorns - 15-20 Nos.
Poppy Seeds/Khus Khus - 2 Tbspn
Dry Rose Petals - 2 Tbspn
Saffron - few Strands

METHOD:

Add all the above-mentioned Ingredients into a Blender Jar.
Grind it into a fine powder.
Store Thandai Masala Powder in an airtight container.
Stays good for about a week to 10 Days.
Store Thandai Masala Powder in the refrigerator for longer shelf life.

HOW TO MAKE THANDAI WITH THANDAI MASALA POWDER

THANDAI WITH THANDAI MASALA POWDER

If you have made this Homemade Thandai Masala Powder then making Thandai Drink gets quicker & easier.

INGREDIENTS:

Milk - 1 Cup
Thandai Masala Powder - 1 Tbspn
Sugar/Honey - as required
Rose Water - 1/4 Tspn

For Garnishing:

Crushed Nuts.Dry Fruits
Rose Petals
Saffron Strands

METHOD:

Boil 1 Cup of Milk along with 1 tablespoon of the Thandai Masala Powder and a preferred Sweetener.
It can be Sugar/Palm Sugar/Jaggery/Honey.
Stir everything until well combined.
Boil the Thandai mixture for few minutes or until the flavour gets well infused into the drink.
Then strain it through a colander.
Add a few drops of Rose Water.
Garnish it with few strands of Saffrons & crushed Rose Petals.
Serve Chilled or at Room Temperature.
If you are serving it chilled, leave the boiled Milk & Thandai Masala Powder(before straining) in the refrigerator.
Strain the Thandai Mixture just before serving.
This way the flavour gets well infused into the milk.

March 07, 2020 No comments

KADAI EGG MASALA

I love simple Egg Curries because however you make them, these curries taste great & this Kadai Egg Masala comes under that genre. This Kadai Egg Masala is a quick-fix recipe that, I sneak it up often with Indian Breads. It is one of my husband's favourite Curry. I came with the idea once I had to clean up my Refrigerator before travelling. I had a few Eggs and a small piece of Capsicum. I was wondering how both the ingredients can be incorporated and came up with the recipe inspired by Kadai Chicken Masala. I also make another easy version where you don't need to add those fried spice powder, I substitute it with my homemade Kitchen King Masala/Garam Masala. But freshly ground spices gives a wonderful aroma to the Curry.

Any Kadai Masala is incomplete without a good dash of Kasuri Methi - Dried Fenugreek Leaves. And finally, I finish off cooking the recipe lacing it up with Cashew Paste/Fresh Cream for the rich and creamy taste unique to Kadai Masala. For an elaborate vegetarian twist, this recipe can be prepared with Paneer, Mushrooms or Green Peas. This Egg Kadai Masala pairs well with any type of rice dishes like Biriyanis & Pulaos or Steamed Rice, especially Steamed Basmati Rice. It also goes well with Indian Breads like Naan, Kulcha, Parathas, Chapatis, Malabar Parotta/Roti Canai etc.,

Kadai Egg Masala is nothing but a rich gravy cooked and served in a utensil called Kadai/Wok. Kadai/Karahi is a Deep, heavy-bottomed Circular pans used for cooking in India, Pakistan, Bangladesh and Nepal. Slightly shallow pans of the same genre are found in other Southeast Asian countries. This method of cooking is most prevalent in North India and Pakistan. Whereas the Pakistani version of this dish does not add Capsicums, but North Indian version is loaded with Capsicums(Bell Peppers). The flavour of Bell Peppers induces a wonderful taste to this traditional Kadai Masala. Freshly ground spice powders enhance the overall flavour of the dish.

Simple Egg Recipes

If you love easy and simple Egg recipes for Breakfast/Lunch/Dinner, you might like to try these quick, easy and simple egg curry recipes which go along with both Roti & Rice.

Cuisine: North Indian, Pakistani
Course: Side Dish
Difficulty: Medium
Serves: 4-6
Author: SM

Preparation Time: 15-20 Minutes
Cooking Time: 20-30 Minutes

For more Recipes with EGG, Click here...

HOW TO COOK KADAI EGG MASALA

KADAI EGG MASALA

INGREDIENTS :

For Kadai Egg Masala:

Egg - 6 Nos.
Onions - 2 Nos.
Ginger-Garlic Paste - 4 Tbspn
Green Chillies - 5-6 Nos.
Tomatoes - 3 Nos.
Turmeric Powder - 1 Tspn.
Oil/Ghee - 3 Tbspns.
Fenugreek Seeds - 1/2 Tspn
Cashew Nuts - 10-12 Nos.
Salt - To Taste
Sugar - 1/2 Tspn

For a detailed step-by-step process on HOW TO MAKE PERFECT HARD BOILED EGGS, Click here...

For Spice Powder :

Coriander Seeds - 1 Tbspn
Green Cardamom - 6-7 Nos.
Cloves - 6-7 Nos.
Peppercorn - 1/4 Tspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi (Dried Fenugreek Leaves) - Few

METHOD :

Dry roast all the ingredients mentioned under the 'for the spice powder' until fragrant on a low flame and keep it aside.
Grind the dry roasted spices into a fine powder.
Puree the Tomatoes and keep them aside.
Hard boil the Eggs, Peel and cut the Eggs into halves or use full Eggs.
Heat about 3 Tbspns of Oil/Ghee in a pan and shallow fry the boiled Eggs until the surface becomes slightly crispy.
Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.
In the remaining Oil/Ghee in a pan, splutter Fenugreek seeds.
Saute Ginger-Garlic paste until fragrant.
Add finely chopped Onions and fry them until translucent.
Add 1/2 the amount of ground Spice powder, Turmeric, Red Chilli Powder, slit Green Chillies and mix well.
Add Tomato Puree along with a dash of Salt to the above Mix and give a quick stir.
Leave this on a low flame until the raw flavour goes and oil separates from the curry.
Add ground Cashew Paste & a dash of Sugar into the gravy and leave it on a low flame for few minutes.
Now add shallow fried Egg along with Capsicum slices and cook for few more minutes.
Finally, sprinkle the remaining freshly ground Spice Powder and give a quick stir.
Leave this on a very low flame for few minutes or until the flavour of the Kadai Masala gets well infused into the Eggs.
Garnish it with Coriander Leaves and Kasuri Methi.
Serve Kadai Egg Masala hot with any type of rice dishes like Biriyanis & Pulaos or Steamed Rice, especially Steamed Basmati Rice.
Kadai Egg Masala goes well with Naan, Kulcha, Parathas, Chapatis, Malabar Parotta/Roti Canai etc.,
I personally like to pair this Kadai Egg Masala with Vellayappam or Dosa.

NOTES :

Can marinate the boiled Eggs with Turmeric, Red Chilli Powder, Coriander Powder and 2 Tbspns of Curd for 30 minutes and then shallow fry them.
Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner)
Adding freshly ground Spice Powder gives an enhanced flavour to the dish.
Adding Capsicum is optional.
Adding Cashew Paste/Fresh Cream is purely optional.

March 06, 2020 No comments

CAULIFLOWER PAKODA - GOBI PAKORA

Cauliflower Pakoda/Gobi Pakora is a simple deep-fried recipe prepared with Cauliflower florets. Deep-fried Crispy and Crunchy snack prepared with a wonderful combination of Onions, Green Chillies, Spices and Gram Flour. A call for a snack or a rainy evening instantly reminds me of Hot deep-fried snacks, you can easily squeeze in this crispy & tasty Cauliflower Pakoda as a Tea time snack or even as a side dish for Lunch/Dinner. There are many variations of the same recipe, but this is the most sought-after 'Starter' in fast food joints and restaurants. Though they look red and fiery, they are not as spicy as they look. This recipe is quite similar to the most popular Gobi/Cauliflower 65 & Chicken 65. with slight variations in batter and add-ons. It serves as an entrée (starter) or even as a quick snack.
Batter mixed Cauliflower florets are deep-fried until they turn crispy and is usually served with a choice of Chutney/Dips/Sauces. Cauliflower Pakoda/Gobi Pakora is a simple recipe with minimal ingredients. The flavour of the dish can be attributed to Red Chilli Powder & the flours but the rest of the ingredients for the recipe can vary.

Cuisine - Indian
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK CAULIFLOWER PAKODA - GOBI PAKORA

CAULIFLOWER PAKODA - GOBI PAKORA

INGREDIENTS:

To Blanch the Cauliflower:

Cauliflower Florets - 3 Cups
Water - 5 Cups
Salt - To Taste

For Cauliflower Pakoda

Gram Dhal Flour -1/2 Cup
Rice Flour - 1/4 Cup
Corn Flour - 1/4 Cup
Kashmiri Chilli Powder - 2 Teaspoons
Ginger Garlic Paste - 1 Teaspoon
Onion - 1 No.
Green Chillies - 2 Nos.
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - as required.

To Fry:

Oil

METHOD:

Clean and cut the Cauliflower into florets
Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for a few minutes.
Allow it to dry in a colander.
Cut Onions into thin Slices & chop Green Chillies.
Prepare Ginger Garlic Paste & keep it aside.
Meanwhile, prepare the Pakoda Batter.
Mix all the ingredients mentioned under 'For Cauliflower Pakoda'.
The batter should be thick, add water a little at a time while mixing.
Add the Cauliflower Florets to the batter and mix well.
Heat cooking oil and deep-fry the Cauliflower Florets on a medium-high flame in small batches until they are well cooked and the sizzling stops.
Remove the fried Cauliflower Pakoda/Gobi Pakora and allow it to drain on a paper towel.
Serve Cauliflower Pakoda/Gobi Pakora hot as a starter or as a side dish along with your preferred dish.
Serve it along with your preferred Chutney/Sauce/Dips.
Cauliflower Pakoda/Gobi Pakora tastes great with Green Chutney.

NOTES :

Drain the Cauliflower Florets well, before mixing it along with the Batter.
Adjust the amount of spiciness to suit your taste preference.
Kashmiri Chilli Powder is less spicy and gives a fiery red colour to the dish, even without adding any food colouring.
I have not used any food colouring in this recipe.

March 04, 2020 No comments

Steaming hot plate of Coimbatore Angannan Style Chicken Biriyani served on a banana leaf.

Steaming Hot Coimbatore Angannan Style Chicken Biriyani

"Savour the Authentic Flavours of Coimbatore Angannan Style Chicken Biriyani"

Name: Coimbatore Angannan Style Chicken Biriyani
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 3-4 servings
Cuisine: Indian, Coimbatore
Ingredients: 1/2 kg Chicken; 3 Cups Seeraga Samba Rice or Basmati Rice; 1 Cup Curd/Yogurt; Handful of Mint Leaves; Handful of Coriander Leaves; 2 tablespoons Ghee; 3–4 Tablespoons Oil/Ghee; 5–6 Cloves; 2 Cinnamon Sticks (1"); 5-6 Cardamom; 5–6 Shallots; 1 Medium Onion; 8–10 Cloves of Garlic (small sized); 5-6 Green Chillies; 1 Small Tomato; 1 teaspoon Turmeric Powder; 1 tablespoon Lime Juice; 15–20 Shallots; 5–7 Green Chillies; 2" Piece of Ginger; 8-10 Cloves of Garlic; 5–6 Cloves; 2 Cinnamon Sticks (1"); 5-6 Cardamom; 1 teaspoon Fennel Seeds

Of all the Biriyanis I've savoured, the Coimbatore Angannan Biriyani holds a special place in my heart. This recipe is a heartfelt tribute to a dish I could never get enough of! If you’re looking to recreate the authentic flavours of Tamil Nadu’s finest biriyani, you’re in the right place.

"Steaming Hot Coimbatore Angannan Style Chicken Biriyani: A Culinary Delight"

Savour the Flavours of the Authentic Coimbatore Angannan Style Chicken Biriyani. This steaming hot plate of Coimbatore Angannan Style Chicken Biriyani, served on a banana leaf, is a sight to behold and a treat for the senses.

Why Coimbatore Angannan Biriyani is a Must-Try for Food Lovers!

If you're exploring Tamil Nadu's traditional biriyanis, the Coimbatore Angannan biriyani is a must-try. Known for its mildly spiced, aromatic flavours, it’s a staple for any biriyani lover visiting Coimbatore. The unique combination of Seeraga Samba rice and a distinctive blend of spices makes this dish unmatched in both texture and taste.

Curious about more regional Indian biriyanis? Check out other Biriyani Recipes on my blog!

Whenever I think of this Biriyani, I am reminded of my brother-in-law, who first introduced me to it. He knew my love for Biriyani and brought this delicious treat home. Since then, I've had countless visits to Angannan Pulavu Unavagam, relishing numerous plates of this delightful dish. What I miss most about Coimbatore are the misty winter mornings and, of course, the Angannan Biriyani. Every trip to Coimbatore includes a visit to enjoy this Biriyani.

One day, during my early days in Malaysia, I had an intense craving for Biriyani ans was getting a bit bored with the same old version of my style Biriyani. And guessing to find something which might fancy my biriyani craving senses. I searched online for an Angannan Biriyani recipe and stumbled upon one by Jizzeassy, which seemed very close to the original. I tried it with some adjustments to suit our taste and added curd for a softer texture. Since then, it has become my go-to recipe for Angannan Style Biriyani. Thank you, Jizzeassy!

Here's my take on the Coimbatore Angannan Style Chicken Biriyani, one of the best Tamil Nadu Chicken Biriyani Recipe. It's mildly spiced with a melt-in-your-mouth texture, thanks to Seeraga Samba Rice, traditionally used in South Indian Biriyanis, especially Kongu region Biriyanis. Dindigul Thalapakatti Biriyani also uses this rice, but if you can't find it, Basmati Rice works just as well.

For more Biriyani Recipes, Click here...

Cuisine - Coimbatore (Tamil Nadu)
Course - Main
Spice Level - Medium
Difficulty - Medium
Serves - 3–4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20–30 Minutes.
Cooking Time - 20–30 Minutes

Find the recipe for delightful Coimbatore Angannan Style Mutton Biriyani here...

Savour the Flavours of the Authentic Coimbatore Angannan Style Chicken Biriyani

Coimbatore Angannan Style Chicken Biriyani on a banana leaf with onion raitha.

Delicious Coimbatore Angannan Style Chicken Biriyani

How to Cook Coimbatore Angannan Style Chicken Biriyani

Ingredients:

For Angannan Chicken Biriyani:

1/2 kg Chicken
3 Cups Seeraga Samba Rice/Basmati Rice
1 Cup Curd/Yogurt
Handful of Mint Leaves
Handful(a little less) of Coriander Leaves
2 tablespoons Ghee

To Sauté:

3–4 Tablespoons Oil/Ghee
5–6 Cloves
2 Cinnamon Stick (1")
5-6 Cardamom
5–6 Shallots
1 Onion (Medium Sized)
8–10 Cloves of Garlic (small sized)
5-6 Green Chillies
1 Tomato (small sized)
1 teaspoon Turmeric Powder
1 tablespoon Lime Juice

For Biriyani Paste:

15–20 Shallots
5-7 Green Chillies
2" Piece Ginger
8-10 Cloves Garlic
5–6 Cloves
2 Cinnamon Stick (1")
5-6 Cardamom
1 teaspoon Fennel Seeds

Method:

Preparation:

Biriyani Paste: Grind the ingredients listed under 'For Biriyani Paste' into a smooth paste and set aside.
Rice: Clean, wash, and soak Seeraga Samba Rice/Basmati Rice for 20–30 minutes.
Chicken: Clean, wash, and cut the chicken into medium-sized pieces.

Cooking:

Sauté Spices: Heat oil/ghee in a pan or pressure cooker over medium heat. Add cinnamon sticks, cloves, and cardamom pods. When they splutter, add finely chopped shallots, sliced garlic cloves, and slit green chillies.
Cook Onions and Paste: Sauté until the onions turn translucent. Add turmeric powder and the ground Biriyani paste. Cook on low flame until the raw smell disappears and oil separates from the masala.
Add Tomatoes: Add finely sliced tomatoes and cook until they soften.
Incorporate Curd/Yogurt: Pour in the curd/yogurt and cook until the oil separates.
Add Chicken: Add chicken pieces with a dash of salt and cook until the water from the chicken evaporates. The Biriyani masala should be semi-dry.
Add Rice: Drain the soaked rice and add it to the masala. Mix well to coat the rice and chicken pieces with the masala.
Add Herbs and Lime Juice: Sprinkle finely chopped mint and coriander leaves, pour lime juice, and adjust salt.
Add Water: Boil 4 cups of water separately. Pour this into the Biriyani mixture, maintaining a 1:1.5 rice to water ratio.

Cooking Options:

In Biriyani Vessel On a Griddle (Dhum Effect):

Preheat a chapati griddle on high flame until very hot.
Place the Biriyani vessel on the griddle.
Follow the steps until adding water. Cover with a lid and place a heavy object on top.
Cook on medium-low flame for 5 minutes, gently stir, then cover again.
Cook for 15–20 minutes, switch off the flame, and let it sit untouched for about 10–15 minutes.
Then open the lid, add remaining ghee and gently mix.

In a Pressure Cooker On a Griddle (Dhum Effect):

Sauté the ingredients in a separate pan or in a Pressure Cooker itself. Follow the steps until adding water in a pressure cooker.
Cover and cook for one full whistle.
Place a preheated griddle underneath and cook on low flame for 15–20 minutes.
Let the pressure release naturally.
Then open the lid, add remaining ghee, and gently mix.

In a Rice Cooker - Quick & Easy Method (Suitable for cooking 2–3 Cups of Rice):

Follow the steps until adding water in a rice cooker.
Can cook separately and then transfer into the rice cooker.
Cook until the switch turns to warm-up mode.
Let it stay in warm-up mode for 10–12 minutes.
Add remaining ghee and gently mix.

Close-up of Coimbatore Angannan Style Chicken Biriyani on a banana leaf with onion raitha.

Traditional Coimbatore Angannan Style Chicken Biriyani

Notes:

Seeraga Samba Rice is preferred for its texture, but Basmati Rice can be used.
Adjust water ratio according to rice type.
For softer rice, add extra water or substitute some with coconut milk.
Adjust spices and green chillies to taste.
Ghee enhances texture and aroma.
Lime juice prevents sticky rice.
The ground masala yields approximately 1/2 cup.
Cooking the chicken with masala and curd yields succulent pieces.
For mutton Biriyani, pre-cook the mutton with turmeric and green chillies and use the stock for cooking.

Indulge in the culinary delights of Coimbatore with this exquisite Angannan Style Chicken Biriyani recipe. With its blend of aromatic spices, succulent chicken, and fragrant rice, this dish promises to transport your taste buds to the vibrant streets of Tamil Nadu. Whether you're a seasoned Biriyani enthusiast or just starting your culinary journey, this recipe is sure to impress with its rich flavours and comforting textures. Serve it alongside a refreshing curd-onion raita or your favourite side dish for a truly unforgettable dining experience. So why wait? Gather your ingredients and embark on a culinary adventure with this Coimbatore Angannan Style Chicken Biriyani today!

March 03, 2020 4 comments

Let's Spice it Up - Glossary of Spices

LET'S SPICE IT UP - GLOSSARY OF SPICES

      Spices are an essential part of most of the Cuisines around the world. Too may Spices & Herbs in the list. Some frequented in our Pantry, some seldom used, some we come across through new recipes. All put together a long list to remember. A hard task indeed. So I have tried to compile a few from my knowledge in this Glossary List for Spices & Herbs.
      Maybe I was good enough to remember & identify the name of most of the Spices in both Malayalam & Tamil and few in English, even as a kid. I have never ever confused myself with the names. And when I started watching Hindi TV Shows in Doordarshan in 80's the cooking shows came with a new set of names for all these spices in an all-new language (for me, I was just learning Hindi then) for those spices & ingredients. And later and in the flow of learning, I came to understand and identify the English names of most of the Spices used in our kitchen. That took maybe, 20-25 years of my life. And once we started living in Malaysia, I learnt at least a few of the ingredient names from the packages which also helped me buy few items from the Market naming them in the local language. To be true I was awed when I wrote the glossary that I knew most of the names in Malay even without reference. Thanks to the printed packages through which I had learnt it.
     My idea of writing this set of Glossary came into my mind, when I found my daughter fiddling with Cumin, Fennel, Mustard, Fenugreek, she even gets confused with Okra & Eggplant(Vendakka & Kathirikkai). My husband always has a doubt whether the Cabbage is Cabbage/Muttakose(both being the same) and confuses Mint & Coriander Leaves. But never forgets to buy what I ask him from the grocery(never missing the list) way back from his Office, a dedicated Husband he is. But the terms mostly in English seemed to be easy for my daughter & my husband and what they get confused is with the Tamil/Malayalam names of the ingredient.
     Most of us would also be sailing in the same boat when it comes with such an identification parade. And with the technology in hand, we can Google it right away within no time. So, I have tried to give few names of those Spices regularly used in our Pantry along with the translation in 7 languages - Tamil, Malayalam, Kannada, Telugu, Hindi, Marathi and Bahasa Melayu.
      I may be wrong in colloquial terms or would have just gone wrong with the names in Kannada, Telugu & Marathi. Though I have researched a little and got some translated from Google. In the set of languages which I am not fluent with and of course when it comes to glossary list even some names in Tamil, Malayalam & Hindi seemed new to me. So please do feel free to correct me, if I am wrong and help me develop this Glossary with the correct translation.
     If you happen to know a spice that is not mentioned in the list, you can help me add it by commenting through the comment section. I will be glad to add your entry to the Glossary List.

GLOSSARY OF SPICES & HERBS

ANISE

Tamil : Sombu
Malayalam : Sombu
Kannada : Sompu
Telugu : Kuppi Soptu
Hindi : Vilaiti Saunf/ Aawonf
Marathi : Badishaep
Malay : Jintan Manis

ALLSPICE

Tamil : Sarvasukanthi
Malayalam : Sarvasugandhi
Kannada : Gandamenasu
Telugu : Sarva
Hindi : Shimla Mirch
Marathi : Gol Mirchi
Malay :

ASAFOETIDA

Tamil : Perunkayam
Malayalam : Kaayam
Kannada : Hingu/Ingu
Telugu : Inguva/Ingumo
Hindi : Hing
Marathi : Hing
Malay : Getah Damar/ Inggu

AJWAIN/CAROM SEEDS

Tamil : Omam
Malayalam : Ayamodakam/Omam
Kannada : Oma
Telugu : Ajamoda/Vamu
Hindi : Ajwain
Marathi : Owa
Malay : Biji Ajwain

ALMONDS

Tamil : Badaam Kottai
Malayalam : Baadam
Kannada : Badami
Telugu : Badam
Hindi : Baadaam
Marathi : Badama
Malay : Badam

ARROWROOT

Tamil : Ararut Kilangu
Malayalam : Koova
Kannada : Koove
Telugu : Ararut Gaddalu
Hindi : Ararut
Marathi : Ararut
Malay :

BASIL LEAVES

Tamil : Tulasi/Thirunirrippachai
Malayalam : Tulasi/Siva Tulasi
Kannada : Tulasi/amli/Huli
Telugu : Tulasi/Tulsi-Chettu
Hindi : Tulsi/Bawari Bawari/Van Tulsi
Marathi : Tulsichi/Sabja/Tulasa
Malay : Daun Selasih

BASIL SEEDS

Tamil : Tulasi Vithai
Malayalam : Tulasi Vithu
Kannada : Tulasi Bijagalu
Telugu : Tulasi Vittanallu
Hindi : Sabja
Marathi : Sabja
Malay : Biji Selasih

BAY LEAF

Tamil : Briji Ilai/Punnai Ilai
Malayalam : Karuva Ila
Kannada : Biriyani Ele
Telugu : Biriyani Aaku
Hindi : Tej Patha
Marathi : Tamalpathra
Malay : Daun Salam

BLACK PEPPER

Tamil : Milagu
Malayalam : Kurumulagu
Kannada : Karimenasu
Telugu : Miriyaalu
Hindi : Kali Mirch
Marathi : Kale Miri
Malay : Lada Hitam

BLACK SALT

Tamil : Karupu Uppu
Malayalam : Karutha Uppu
Kannada : Kappu Uppu
Telugu : Nalla Uppu
Hindi : kala Namak
Marathi : Kala Mith
Malay : Garam Hitam

CARAWAY/BLACK CUMIN

Tamil : Karunseeragam
Malayalam : Karinjeerakam
Kannada : Shime Jeerige
Telugu : Seema Sopyginjale
Hindi : Shah Jeera/Kala Jeera
Marathi : Shahjeera/Vilayati Jeera
Malay : Jintan

BLACK CARDAMOM

Tamil : Karuppu Elakkai
Malayalam : Karutha Elam
Kannada : Kappu Elakki
Telugu : Nalla Elakkalu
Hindi : Badi Elaichi
Marathi : Masala Veldoda
Malay : Buah Pelaga Hitam

CARDAMOM

Tamil : Elakaai
Malayalam : Elakka
Kannada : Yalakki/Yelachi
Telugu : Yelakayulu
Hindi : Choti Elaichi
Marathi : Veldoda
Malay : Buah Pelaga

CAMBODGE/KOKUM

Tamil : Murgal
Malayalam : Kodam Puli
Kannada : Murgala
Telugu :
Hindi : Bhirinda/Goraka
Marathi : Amsul
Malay : Kokum/Asam Gelugor

CANDLENUT

Tamil :
Malayalam :
Kannada :
Telugu :
Hindi :
Marathi :
Malay : Buah Keras

CASHEW NUT

Tamil : Mundhiri Paruppu
Malayalam : Kashuvandi
Kannada : Godambi
Telugu : Jeedipappu
Hindi : Kaju
Marathi : Kaju
Malay : Kacang Gajus

CHIVES

Tamil : Poondu Thaal
Malayalam : Vellulli Thandu
Kannada :
Telugu :
Hindi : Chini Cheev/ Lahsun ke Pathe
Marathi :
Malay : Kucai

CINNAMON

Tamil : Lavanga Pattai
Malayalam : Karuvapatta
Kannada : Dalchini/ Lavange Chakke
Telugu : Dalchina Chekka
Hindi : Dalchini
Marathi : Dalchini
Malay : Kayu Manis

CLOVE

Tamil : Grambu/Lavangam
Malayalam : Grambu/Karayamboovu
Kannada : Lavanga/Lavagapattai
Telugu : Lavagam/Lavangalu
Hindi : Laung
Marathi : Luvanga
Malay : Cengkih

CORIANDER LEAVES

Tamil : Kothumalli Thazhai
Malayalam : Kothamalli Ila
Kannada : Kottambari
Telugu : Kothimira Jati
Hindi : Ajmood
Marathi : Ajmoda
Malay : Daun Ketumbar

CORIANDER SEEDS

Tamil : Vara Kothumalli
Malayalam : Kothamalli
Kannada : Kottambari Beeja
Telugu : Dhaniyalu
Hindi : Saboot Dhana
Marathi : Dhane
Malay : Biji Ketumbar

CORIANDER POWDER

Tamil : Malli/Dhaniya Thool
Malayalam : Malli Podi
Kannada : Haveeja
Telugu : Dhaniyalu
Hindi : Dhaniya
Marathi : Dhane/Kothmir
Malay : Serbuk Ketumbar

CUMIN SEEDS

Tamil :Seeragam
Malayalam : Jeerakam
Kannada : Jeerige
Telugu : Jeelakara
Hindi : Jeera
Marathi : Jeera
Malay : Jintan Putih

CURRY LEAVES

Tamil : Kariveppilai
Malayalam : Kariveppila
Kannada : Karivepu/Baisoppu
Telugu : Karivepaku
Hindi : Kadi Patha
Marathi : Kadi Patta
Malay : Daun Kari

DILL

Tamil : Satha Kuppai
Malayalam : Chatakuppa
Kannada : Sabasige
Telugu : Sabasige
Hindi : Sowa
Marathi : Surva
Malay : Daun Dil

DRY RED CHILLIES

Tamil : Kaintha Milagai
Malayalam : Unakka Mulagu
Kannada : Onakempu Menasinakayi
Telugu : Erupu Mirapa
Hindi : Lal Mirch
Marathi : Lal Mirchi
Malay : Chili Merah Kering

DRIED FENUGREEK LEAVES

Tamil : Vendhaya Elai
Malayalam : Vendhaya/Uluva Ila
Kannada : menthina Soppu
Telugu : Menthkoora
Hindi : Kasuri Methi
Marathi : Kasuri Methi
Malay :

DRY GINGER

Tamil : Sukku
Malayalam : Chukku
Kannada : Shunti/Ona Soonthi
Telugu : Sonthi/Allam
Hindi : Sonth
Marathi : Sunth
Malay : Halia Kering

DRIED MANGO POWDER

Tamil : Mangaai Podi
Malayalam : Unakka Manga Podi
Kannada : Mavinikai Pudi
Telugu : Mamidikayi Pudi
Hindi : Aamchur
Marathi : Aambyacha Chur
Malay : Serbuk Mangga-Mangga

DRY POMEGRANATE SEEDS

Tamil : Kaintha Mathulai Vithai
Malayalam:Unangiya Mathulanaranga Vithu
Kannada : Ona Dalimbe Bijagalu
Telugu : Podi Danimma Ginjalu
Hindi : Anardhana
Marathi : Dalimbacha bi
Malay :

FENNEL SEEDS

Tamil : Sombu
Malayalam : Perunjeerakam
Kannada : Sompu
Telugu : Peddajeelakara
Hindi : Saunf
Marathi : Badishop
Malay : Jintan Manis

FENUGREEK SEEDS

Tamil : Venthayam
Malayalam:Venthayam/Uluva
Kannada : Menthya
Telugu : Menthulu
Hindi : Methi Dana
Marathi : Methi Dane
Malay : Biji Halba

GARLIC

Tamil : Poondu/Vellaipoondu
Malayalam : Vellulli/Veluthulli
Kannada : Bellulli
Telugu : Vellulli/Tellapaayalu
Hindi : Lahsun
Marathi : Lasun
Malay : Bawang Putih

GINGER

Tamil : Inji
Malayalam : Inji
Kannada : Sunthi/Alla
Telugu : Allam
Hindi : Adrak
Marathi : Aale
Malay : Halia

GREEN CHILLIES

Tamil : Pachai Milagai
Malayalam : Pacha Mulagu
Kannada : Hasi Menasinakai
Telugu : Pachchi Mirapakayalu
Hindi : Hari Mirch
Marathi : Hari Mirchi
Malay : Cili Hijau

GALANGAL

Tamil :
Malayalam :
Kannada :
Telugu :
Hindi :
Marathi :
Malay : Lengkuas

HAZELNUT

Tamil : Vatumai Kottai
Malayalam : Heysalkkuru/Chempankaaya
Kannada :
Telugu :
Hindi : Pahadi Badam
Marathi :
Malay : Kacang Hazel

HORSE RADISH

Tamil :
Malayalam :
Kannada :
Telugu :
Hindi : Sahijan
Marathi : Shevga
Malay : Lobak Kuda

KAPOK BUDS

Tamil : Marati Moggu
Malayalam : Parapani
Kannada : Marati Moggu
Telugu : Tella Buruga
Hindi : Shalmali
Marathi :
Malay : Budak Kapok

KAFFIR LIME LEAVES

Tamil : Kolumichai Elai
Malayalam : Naranga Ila
Kannada :
Telugu :
Hindi :
Marathi :
Malay : Daun Limau Parut

LEMON GRASS

Tamil : Vasanai Pullu
Malayalam : Inji Pullu
Kannada : Majjige Hullu
Telugu : Nimma Gaddi
Hindi : Chaipatt
Marathi : Suganthichaha
Malay : Serai

LICORICE/LIQUORICE

Tamil : Athimadhuram
Malayalam : Athimadhuram/Irattimaduram
Kannada : Athimadura
Telugu : Athimadhuramu
Hindi : Mulatti/Mulethi
Marathi : Jashtimadh
Malay :

LONG PEPPER

Tamil : Thippili
Malayalam : Thippali
Kannada : Hippali
Telugu : Pippulu
Hindi : Pipli
Marathi : Pimpali
Malay :

MACE

Tamil : Jadhi Pathiri
Malayalam : Jathi Pathiri
Kannada : Japathri/Jayithree
Telugu : Japthri
Hindi : Javitri/Javathai
Marathi : Jaipatri
Malay : Macis

MINT

Tamil : Pudina
Malayalam : Pudina
Kannada : Pudina
Telugu : Pudina
Hindi : Pudina
Marathi : Pudina
Malay : Daun Pudina

MUSTARD SEEDS

Tamil : Kadugu
Malayalam : Kadugu
Kannada : Sasuve/Karisasive
Telugu : Avalu
Hindi : Rai
Marathi : Mohori
Malay : Biji Sawi

NUTMEG

Tamil : Jadhikkai
Malayalam : Jathikka
Kannada : Jaika/Jajikai
Telugu : Jaikkaya/Jajikayi
Hindi : Jaiphal
Marathi : Jaiphal
Malay : Buah Pala

ONION

Tamil : Periya Vengayam
Malayalam : Savaala
Kannada : Ulligadde/Neerulli
Telugu : Nirulli
Hindi : Pyaaz
Marathi : KandaaMalay : Bawang

ONION SEEDS/NIGELLA SEEDS

Tamil : Karuppu Seeragam
Malayalam : Karinjeerakam
Kannada : Krishna Jeerige
Telugu : Nalla Vittanalu
Hindi : Kalonji
Marathi : Kandyacha bi
Malay : Benih Nigella

OREGANO

Tamil : Omam
Malayalam : Kattumaruva
Kannada : Oma
Telugu : Vamu
Hindi : Sathra
Marathi : Sathra
Malay : Oregano

PARSLEY

Tamil : Vokkocu
Malayalam : Seema Malli
Kannada : Achu Mooda
Telugu :
Hindi : Ajmood
Marathi : Ajamoda/Ova
Malay : Daun Parsley

PISTACHIOS

Tamil : Pista Paruppu
Malayalam : Pista
Kannada : Pista
Telugu : Pistapappu
Hindi : Pista
Marathi : Pista
Malay : Kacang Pistasio

POPPY SEEDS

Tamil : Khasa Khasa
Malayalam : Khasa Khasa
Kannada : Gase Gase
Telugu : Gasagasalu
Hindi : Khus Khus
Marathi : Khus Khus
Malay : Biji Popi

RAISINS

Tamil : Ular Dirakshai
Malayalam : Unakka Munthiringa
Kannada : Ona Drakshi
Telugu : Yendu Draksha
Hindi : Kismish
Marathi : Bedane
Malay : Kismis

RED CHILLI POWDER

Tamil : Milagai Thool
Malayalam : Mulagu Podi
Kannada : Molakku
Telugu : Erra Mirapakayalu
Hindi : Lal Mirch
Marathi : Lal Mirchi
Malay : Serbuk Cili Merah

ROCK SALT

Tamil : Kal Uppu
Malayalam : Kal Uppu
Kannada : Kalluppu
Telugu : Kallu Uppu
Hindi : Sendha Namak
Marathi : Sendhelon
Malay : Garam Batu

ROSEMARY

Tamil :
Malayalam :
Kannada :
Telugu :
Hindi : Rusmari
Marathi : Rosemary
Malay : Rosmari

SALT

Tamil : Uppu
Malayalam : Uppu
Kannada : Uppu
Telugu : Uppu
Hindi : Namak
Marathi : Meeth
Malay : Garam

SAGE

Tamil :
Malayalam : Salvi Tulasi
Kannada :
Telugu :
Hindi : Salvia/Sefakus
Marathi :
Malay :

SAFFRON

Tamil : Kumkumapoo
Malayalam : Kumkumapoovu
Kannada : Kumkuma Kesari
Telugu : Kumkumapoovu
Hindi : Kesar, Zafran
Marathi : Keshar
Malay : Saffron

SAVORY

Tamil :
Malayalam :
Kannada :
Telugu :
Hindi :
Marathi :
Malay :

SCREWPINE LEAVES

Tamil : Thazhai
Malayalam : Kaitha/Thaazha
Kannada : Tale Hoovu/Kedige
Telugu : Mogil
Hindi : Kewra
Marathi : Kevada
Malay : Daun Pandan

SESAME SEEDS

Tamil : Ellu
Malayalam : Ellu
Kannada : Ellu
Telugu : Nuvvu Ginjalu
Hindi : Til
Marathi : Til
Malay : Bijan

SHALLOTS/PEARL ONIONS

Tamil : Chinna Vengayam
Malayalam : Ulli/Kunjulli/Chumannulli
Kannada : Chikkeerulli
Telugu : Ullipaya
Hindi : Chota Pyaaz
Marathi : Chote KandeMalay : Bawang Merah

SPRING ONION/SCALLION

Tamil : Vengayathaal
Malayalam : Ulli Thandu
Kannada : Ulga Dhe/Vasantada Irulli
Telugu : Vasanta Ullipaya
Hindi : Pyaaz Patha
Marathi : Vasatha Kaandha
Malay : Daun Bawang

STAR ANISE

Tamil : Lavanga Poo
Malayalam : Takkolam
Kannada :
Telugu : Anaspuvu
Hindi : Chakri Phool
Marathi : Chakri Phool
Malay : Bunga Lawang

STONE FLOWER/ROCK FLOWER

Tamil : Kalpaasi
Malayalam : Celeyam/Kalpoovu
Kannada : Kalluhuvu
Telugu : Kallupachi/Rathipachi
Hindi : Pathar ke Phool
Marathi : Dagad Phool
Malay :

TAMARIND

Tamil : Puli
Malayalam : Vaalan Puli
Kannada : Hunase Hannu/Hulli
Telugu : Chinthapandu
Hindi : Imli
Marathi : Chincha
Malay : Asam Jawa

THYME

Tamil : Taim
Malayalam : Kasithumba
Kannada : Thaim
Telugu : Thaim
Hindi : Ajvayan Ke Phula
Marathi : Ajamoda
Malay : Thyme

TURMERIC

Tamil : Manjal
Malayalam : Manjal
Kannada : Arashina/Harasina Pudi
Telugu : Pasupu
Hindi : Haldi
Marathi : Halad
Malay : Kunyit

VETIVER

Tamil : Vettiver
Malayalam : Ramacham
Kannada : Hallu
Telugu : Ayurugaddiveru
Hindi : Khas
Marathi : Vala
Malay : Akar Wangi

VANILLA

Tamil : Vanilla
Malayalam : Vanilla
Kannada : Vanilla
Telugu : Vanilla
Hindi : Vanilla
Marathi : Vanilla
Malay : Vanilla

WATERMELON SEEDS

Tamil : Tharpoosani Vithaikal
Malayalam : Thannimathan Vithugal
Kannada : Kallangadi Bijagalu
Telugu : Puccakaya Vittanalu
Hindi : Magaj
Marathi : Magaj
Malay : Biji Tembikai

WALNUT

Tamil : Nattuakrot Kottai
Malayalam : Akrotandi
Kannada : Acrota/Arkodu
Telugu : Aakrot
Hindi : Akhrot
Marathi : Akrod
Malay : Kacang Walnut

WASABI

Tamil : Wasabi
Malayalam : Wasabi
Kannada : Wasabi
Telugu : Wasabi
Hindi : Wasabi
Marathi : Wasabi
Malay : Wasabi

February 29, 2020 No comments

HOW TO MAKE THANDAI MASALA POWDER - HOMEMADE THANDAI MASALA POWDER

INGREDIENTS:

METHOD:

HOW TO MAKE THANDAI WITH THANDAI MASALA POWDER

INGREDIENTS:

For Garnishing:

METHOD:

Simple Egg Recipes

Egg Masala

Egg Kurma

Egg Curry with Coconut Milk

Chicken in Scrambled Egg Gravy

HOW TO COOK KADAI EGG MASALA

INGREDIENTS :

For Kadai Egg Masala:

For a detailed step-by-step process on HOW TO MAKE PERFECT HARD BOILED EGGS, Click here...

For Spice Powder :

To Garnish :

METHOD :

NOTES :

HOW TO COOK CAULIFLOWER PAKODA - GOBI PAKORA

INGREDIENTS:

To Blanch the Cauliflower:

For Cauliflower Pakoda

To Fry:

METHOD:

NOTES :

"Savour the Authentic Flavours of Coimbatore Angannan Style Chicken Biriyani"

Of all the Biriyanis I've savoured, the Coimbatore Angannan Biriyani holds a special place in my heart. This recipe is a heartfelt tribute to a dish I could never get enough of! If you’re looking to recreate the authentic flavours of Tamil Nadu’s finest biriyani, you’re in the right place.

"Steaming Hot Coimbatore Angannan Style Chicken Biriyani: A Culinary Delight"

Why Coimbatore Angannan Biriyani is a Must-Try for Food Lovers!

Savour the Flavours of the Authentic Coimbatore Angannan Style Chicken Biriyani

How to Cook Coimbatore Angannan Style Chicken Biriyani

Method:

Preparation:

Cooking:

Cooking Options:

In Biriyani Vessel On a Griddle (Dhum Effect):

In a Pressure Cooker On a Griddle (Dhum Effect):

In a Rice Cooker - Quick & Easy Method (Suitable for cooking 2–3 Cups of Rice):

Notes:

GLOSSARY OF SPICES & HERBS

ANISE

ALLSPICE

ASAFOETIDA

AJWAIN/CAROM SEEDS

ALMONDS

ARROWROOT

BASIL LEAVES

BASIL SEEDS

BAY LEAF

BLACK PEPPER

BLACK SALT

CARAWAY/BLACK CUMIN

BLACK CARDAMOM

CARDAMOM

CAMBODGE/KOKUM

CANDLENUT

CASHEW NUT

CHIVES

CINNAMON

CLOVE

CORIANDER LEAVES

CORIANDER SEEDS

CORIANDER POWDER

CUMIN SEEDS

CURRY LEAVES

DILL

DRY RED CHILLIES

DRIED FENUGREEK LEAVES

DRY GINGER

DRIED MANGO POWDER

DRY POMEGRANATE SEEDS

FENNEL SEEDS

FENUGREEK SEEDS

GARLIC

GINGER

GREEN CHILLIES

GALANGAL

HAZELNUT